Kostbar Riesling trocken - Weingut Faubel

The Kostbar Riesling from the wine-growing region of the Pfalz presents itself in the glass in a bright light yellow. If you give it some air by swirling it in the wine glass, you can perceive an unparalleled balance in this white wine, as it neither appears watery nor syrupy or liqueur-like on the sides of the glass. Poured into a white wine glass, this Old World white wine displays wonderfully expressive aromas of lemon and green apple, rounded off by mineral notes.

The Weingut Faubel Kostbar Riesling presents itself to the wine lover as wonderfully dry. This white wine never appears coarse or meager, as one might expect from a wine in the premium and single-vineyard segment. Balanced and complex, this crisp and light white wine presents itself on the palate. Thanks to its distinctive fruit acidity, the Kostbar Riesling reveals itself on the palate as impressively fresh and lively. The finish of this white wine from the region of the Pfalz, more precisely from Maikammer, finally impresses with a remarkable length. The aftertaste is also accompanied by mineral notes from the clay- and sandstone-dominated soils.

Vinification of the Weingut Faubel Kostbar Riesling

The basis for the well-balanced Kostbar Riesling from Germany is grapes from the Riesling variety. The grapes grow under optimal conditions in the Pfalz. Here the vines sink their roots deep into soils of sandstone and clay. The Kostbar Riesling is an Old World wine through and through, as this German wine exudes an exceptional European charm that clearly underscores the success of wines from the Old World. After hand-picking, the grapes are quickly brought to the press house. There they are selected and gently crushed. This is followed by fermentation in stainless steel tanks at controlled temperatures. After fermentation, the wine is aged for several months on the fine lees before it is finally bottled.

Food recommendation for the Kostbar Riesling from Weingut Faubel

This German white wine works perfectly as an accompaniment to potato pan with salmon, omelette with salmon and fennel, or fried trout with ginger and pear.

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